Fragrant Vegan Pho

Heat the olive oil (30 ml) in a large pot over medium heat. When hot, add the carrots (4), stalks (4 celery), onions (2), potatoes (2 white), garlic (1 head), and white button mushrooms (450 g). Sprinkle with [salt] and [black pepper], cover, and cook undisturbed until the vegetables sizzle, about 3 to 5 minutes. Start 4m timer

Uncover the pot, stir once or twice, and continue cooking, stirring occasionally to prevent burning, until the vegetables release their liquid and begin to brown, about 15 to 20 minutes. Start 25m timer

Add 2.5 litres of water, the sprigs (15 parsley), and the leaves (2 bay) to the pot. Bring to a boil, then reduce the heat so the mixture bubbles steadily but gently. Cook until the vegetables are very tender, anywhere from 15 to 60 minutes. Start 40m timer

Strain the mixture through a fine-mesh strainer. Taste and adjust the seasoning before using or cooling and storing.

In a separate large pot, heat the vegetable oil (30 ml) over medium heat. When hot, add the onion (1 large), garlic (1 head), and fresh ginger (5 cm). Sprinkle with a salt (1 pinch) and sugar (1 pinch), and cook, stirring occasionally, until the vegetables soften, about 3 to 5 minutes. Start 4m timer

Add the anise pods (3 star), stick (1 cinnamon), leaves (2 bay), and black peppercorns (30 ml), stirring until warm and fragrant, no longer than a minute. Start 1m timer

Pour in the vegetable stock (1.4 litre), soy sauce (60 ml), cider vinegar (15 ml), half of the fresh coriander (1 bunch) (reserve the rest for garnish), mushrooms (225 g), and 250 ml of water. Bring to a boil, then lower the heat so the stock bubbles gently. Cook, partially covered, until the flavour concentration is to your liking, about 30 to 60 minutes. Start 45m timer

Place the thin rice vermicelli (225 g) in a large bowl, sprinkle with [salt], and cover with boiling water (1.4 litre). Soak until the noodles are barely tender, starting to check after 3 minutes. Start 5m timer

Drain the [thin rice vermicelli] and rinse them, along with the bowl, under cold water to cool. Return the [thin rice vermicelli] to the bowl, add enough cold water to cover, and let sit until you are ready to serve.

Strain the broth through a fine-mesh strainer, return it to the pot, and keep it at a gentle bubble. Taste and adjust the seasoning, adding more [soy sauce] if desired. (You can prepare the broth to this point, cool, and store it in the refrigerator for several days or in the freezer for a few months. Return it to a boil and keep hot until serving.)

Prepare any [additional toppings] you prefer and arrange them in bowls or platters. Drain the [thin rice vermicelli] and divide them among large bowls; ladle some broth over the [thin rice vermicelli]. Garnish with the scallions (4), limes (2), and sprigs of the reserved [fresh coriander]. Top the soup with any [additional toppings] you like.